|Please excuse iPhone picture.|
White chocolate and raspberry muffins
- 2 cups (300g) self raising flour
- 3/4 cup (165g) caster sugar
- 3/4 cup (130g) white chocolate bits
- 1 1/2 cups (180g) raspberries or mixed berries
- 2 eggs
- 1/2 cup (125ml) vegetable oil
- 1/2 cup (125ml) milk
Preheat oven 180 (160 fan forced) line 6 hole 'Texas' muffin or 12 muffin pan with paper cases.
Combine the dry ingredients in a large bowl, then chop about half of the raspberries and mix both the whole and chopped berries with dry ingredients (reserve some of the whole raspberries and place in bottom of paper cases)
Make a well in the centre of the bowl.
Whisk eggs, oil and milk together and pour onto the dry ingredients.
Using a wooden spoon or spatula, gently stir the wet ingredients into the dry ingredients until just combined. (too much mixing may result in tough muffins)
Spoon the mixture among the paper cases and bake for 15 minutes approx for the 12 muffins or 20-25 minutes for the Texas size or until golden on top and springy to touch. Turn out of the muffin pan and serve warm.